Orzo Salad with Dill Pesto

Fortunately for me, August has finally brought some time to head down the shore (that’s Philly for go to the beach), which also is Philly for make some Orzo Salad with Dill Pesto. You see, I tend to pack a picnic for shore days; this way I can head straight to my favorite beach and settle in for the day. I couldn’t possibly put down my book long enough to go find lunch, so I plan ahead. I like to steam plain veggies and bring cheese, fruit and crackers or a nice pasta salad. Pasta salads are great for the beach; as long as you don’t use any dairy, they generally hold up well without refrigeration. This Orzo Salad with Dill Pesto is a fun variation on pesto. Cashews substitute well for pine nuts if you’re trying to be frugal. They have a rich flavor that gets closer to the oomph of pine nuts than a lot of other nuts. Check it out next time you’re looking at store-bought pesto, cashews will be on the ingredient list; a lot of companies use them to keep production costs down. The dill is strong enough that you won’t want to use it alone and the parsley will give your paste more body. This Orzo Salad with Dill Pesto is also a nice and easy weeknight meal, if you’re not headed down the shore anytime soon.

1 pound orzo
1 pint cherry tomatoes
1 cup castelvetrano olives (mild, fruity and bright green- or pick your favorites)
½ cup capers
½ cup parsley

dill pesto:
1 cup parsley (additional from the initial ½ cup)
1 cup dill
¼ cup cashews
½ cup fresh parmigiano reggiano cut into small pieces (or grated if you’re making it by hand)
2 cloves of garlic
½ cup olive oil
1 + teaspoons sea salt

Put a pot of salted water on to boil for the orzo. Make the pesto. Food process all together the parsley, dill, cashews, parm, garlic and salt. When it forms a paste, stream in the olive oil. Make the orzo according to the package instructions. Pit the olives. Halve the tomatoes. Chop the parsley. Strain the pasta. Top with the pesto. Mix well. Add the tomatoes, parsley, olives, capers. Add feta and/or cannellini beans to make it a full meal. Or serve as a side with some other Mediterranean dishes like a melon salad with grilled haloumi.